Yield

Makes 4 servings

Ingredients

3	chicken thighs
1	tablespoon reduced-sodium soy sauce
2	large cloves garlic, minced
1/4	teaspoon black pepper
1-1/2	teaspoons cornstarch
1/2	cup fat-free reduced-sodium chicken broth*
3/4	teaspoon onion powder
2	teaspoons canola or vegetable oil
1	large red bell pepper, seeded, cut into 1-inch squares
2	large stalks celery, cut into 1-inch slices
1	package (10 ounces) frozen corn, thawed
2	cups hot cooked rice

*To defat chicken broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.

Preparation

Remove skin, bones and excess fat from chicken thighs. Cut chicken into 1-inch squares; place in small bowl. Add soy sauce, garlic and black pepper; stir to coat. Marinate 15 minutes at room temperature.
Meanwhile, combine cornstarch, chicken broth and onion powder in small bowl until smooth; set aside. Heat wok or large skillet over high heat. Add oil, swirling to coat surface. Reduce heat to medium-high. Add chicken; stir-fry 2 minutes. Add bell pepper and celery; stir-fry 2 minutes. Add corn; cook and stir 3 minutes. Stir cornstarch mixture; add to wok. Cook and stir over high heat until mixture boils and slightly thickens. Serve over rice.